Salar Restaurant & Lounge offered samples of one of its Restaurant Week entree options: Peruvian-Style Braised Lamb Shank served over a chilled lentil salad and topped with crispy, fried leeks. The salad was enhanced by a fresh- herb-infused vinaigrette, and the buttermilk-soaked, crispy-fried leeks added a texture and crunch. It's a successful, satisfying and distinctive dish.
The El Meson food truck represented the West Carrollton restaurant, serving Andalusian Gazpacho alongside a Beef Tenderloin Salad, the beef served on a bed of mixed baby greens, garbanzo beans and red quinoa, enhanced by a mango avocado Salsa. The intensely flavorful and satisfying chilled soup was topped with sliced toasted almonds for texture. It was refreshing and delicious.
Basil's on Market in Troy, which is poised to open its second location in downtown Dayton the day after Restaurant Week ends, presented smoked, meaty St. Louis-style ribs atop Grilled Pineapple Pepper Jack grits. And relative newcomer Doc's Place in downtown Lebanon — the restaurant opened in November 2015 — prepared samples of its marinated beef tenderloin with a rich Mushroom Bordelaise sauce.
Those menu items represent just a sampling of the fine offerings from 16 restaurants that came out for the Sneak Peek. Next week is the main event for the twice-a-year Restaurant Week promotion, it’s already shaping up to be a strong one.